Spaghetti Squash with Garlic & Herb Pesto Instructions: 1.Roast the Squash: Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 35- 40 minutes until tender. 2. Make the Pesto: In a food processor, combine basil, spinach, garlic, pine nuts, Parmesan (if using), lemon juice, salt, and pepper. Pulse until combined. Slowly add olive oil while processing until smooth. 3. Scrape the Squash Once cooked, use a fork to scrape the squash into strands. Transfer to a large bowl. 4. Combine & Serve: Toss the spaghetti squash with pesto. Top with cherry tomatoes, toasted seeds, and parsley.
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